Heat extra virgin olive oil in pan.
Lightly flour chicken.
Add salt, pepper oregano and basil.
Brown both sides of chicken.
Add fresh garlic and fresh basil to the pan.
De-glaze pan with sherry wine.
Add sliced onions, mushrooms and peppers.
Saute’ until veggies are tender.
Add chicken stock and marinara sauce.
Reduce and top with Romano cheese and freshly chopped parsley.